Granola - Oats, Fruits & Nuts
photo by CoffeeB
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
3 cup
ingredients
- 2 cups old fashioned oats, I use rolled oat, add 1C more for a less sticky granola
- 1⁄3 cup honey
- 2 tablespoons butter, melted
- 1⁄2 teaspoon vanilla
- 1⁄2 cup almonds, chopped
- 1⁄2 cup dried sweetened cranberries
- 1⁄2 cup dried apricot, chopped
- salt, pinch
directions
- Preheat oven to 350°.
- Spray baking sheet with non-stick spray or use a silicon matt. The baking sheet must have sides or use a 9x12 pan.
- Bake oats for 15 minutes. Remove from oven.
- In a medium bowl, sprayed with nonstick cooking oil: combine Oats, nuts, fruits.
- In glass measuring cup: combine honey, vanilla, butter and salt. Warm in microwave for 10 seconds. Stir.
- Drizzle the honey mixture over the oat mixture, stirring constantly until well coated.
- Return granola mixture to oven and bake an additional 20 minutes or until oats are lightly toasted & browned.
- Cool granola completely. It will become crunchier as it cools.
- Store in an airtight container for up to 2 weeks.
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Reviews
-
Whew! So glad I found this recipe again. I made it twice last year and forgot to review it and then couldn't find it. I love this! I am not a breakfast eater but I'm trying. I find this just a perfect blend. I use whatever dried fruit and nuts I have around and eat it either by the handful or in a bowl with fresh fruit. Totally yummy! Thanks so much for posting this.
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I have always made my own granola and this one is very similar. The only deviance I made to your recipe was doubling the oats, and them 1 1/2 x's the other ingredients. I knew I wouldn't want the butter and subbed with canola oil. For my dried fruit blend I used Sunsweet's Antioxidant Blend of dried blueberries, cherries, cranberries, and plums. Excellent. I use this over yogurt and cut up apple or pears. Thanks for posting a go-to recipe Chicago!~.
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.